Fish & Chips Recipe
Atlantic cod, remoulade, shoestrings, pickle
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Ingredients
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Fish
Chips
Remoulade
Garnish
Method
Prepare the Remoulade
- 1
Make the Sauce
In a bowl, mix together the mayonnaise, Dijon mustard, capers, pickles, lemon juice, and parsley until well combined. Set aside in the fridge to chill.
Prepare the Chips
- 2
Cut and Fry Potatoes
Peel and cut the potatoes into thin shoestrings. Rinse in cold water and pat dry. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the potatoes in batches until golden and crispy, about 3-4 minutes. Remove from oil, drain on paper towels, and season with salt.
Prepare the Fish
- 3
Batter and Cook the Fish
In a bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually mix in the cold sparkling water to form a batter. Dip each cod fillet into the batter and carefully place into the hot oil. Fry until golden brown and cooked through, about 4-5 minutes. Remove and drain on paper towels.
Serve
- 4
Plate the Dish
Serve the fried fish alongside the chips. Add a dollop of remoulade and garnish with pickles on the side.
